Shift Manager

Role profile:

The Shift Manager (Back of the House) ensures smooth daily operations of the seafood restaurant during assigned shifts. They

oversee staff performance, uphold food safety and quality standards, manage guest satisfaction, and drive

cost-efficient practices. Acting as a bridge between frontline staff and senior management, the Shift Manager

fosters a culture of hospitality excellence, accountability, and teamwork while maintaining compliance with

brand standards and operational goals.

The Shift Manager acts as the bridge between management and staff, driving operational excellence

while fostering a culture of accountability, teamwork, and guest-centric service.

The below key performance areas but are not limited to:

1. Operational Oversight

• Supervise daily restaurant operations, ensuring consistency in service, food quality, and

cleanliness.

• Monitor seafood preparation, storage, and display to maintain freshness, yield, and

compliance with HACCP standards.

• Conduct regular inspections of kitchen, dining, and storage areas.
• Ensure adherence to portion control, recipe standards, and plating guidelines.

2. Team Leadership & Training

• Lead, coach, and motivate staff to deliver excellent guest experiences.
• Conduct pre-shift huddles to align teams on daily priorities, specials, and service standards.
• Train staff on seafood-specific knowledge (species, sourcing, allergens, sustainability).
• Provide feedback, recognition, and corrective coaching to maintain high performance.

3. Guest Experience Management

• Engage with guests during service, ensuring satisfaction and resolving complaints promptly.
• Educate guests on seafood offerings, preparation methods, and sustainability practices.
• Handle escalated service issues with professionalism and empathy.

4. Food Safety & Compliance

• Enforce strict seafood handling protocols (temperature checks, cross-contamination

prevention, shelf-life monitoring).

• Ensure compliance with local health codes, sanitation standards, and company policies.
• Maintain accurate records of inspections, temperature logs, and cleaning schedules.

5. Inventory & Cost Control

• Monitor seafood inventory levels, ensuring proper rotation (FIFO) and minimal waste.
• Track yield and variances in seafood cuts, reporting discrepancies to management.
• Assist in ordering and receiving seafood deliveries, verifying quality and freshness.
• Support cost management initiatives by reducing spoilage and optimizing portioning.

6. Administration & Reporting

• Prepare daily shift reports on sales, labor, and guest feedback.
• Assist in scheduling staff to balance labor efficiency with service needs.
• Support implementation of promotional campaigns and seasonal seafood menus.

Competencies & Skills

Technical Competencies

• Seafood Knowledge: Understanding of species, seasonality, sustainability and preparation methods.
• Food Safety Expertise: HACCP, temperature control, cross-contamination prevention, and allergen

management.

• Cost Management: Yield tracking, portion control, and variance analysis.
• Operational Systems: Familiarity with POS, inventory management, and digital dashboards.

Leadership Competencies

• Team Development: Ability to train, coach, and inspire diverse teams.
• Communication: Clear, motivational, and adaptable across staff and guest interactions.
• Problem-Solving: Quick decision-making under pressure, especially with guest complaints or

operational disruptions.

• Accountability: Upholds standards consistently and models professional behavior.

Behavioral Competencies

• Guest-Centric Mindset: Prioritizes guest satisfaction while balancing operational needs.
• Attention to Detail: Vigilant in monitoring seafood freshness, hygiene, and service quality.
• Adaptability: Thrives in a fast-paced, high-volume seafood dining environment.
• Integrity & Compliance: Ensures ethical sourcing, sustainability, and adherence to regulations.

Success Qualifications

• Well oriented as a supervisory and vast experience in a restaurant, preferably seafood-focused.
• Strong knowledge of seafood handling, preparation, and sustainability practices.
• Certification in food safety and sanitation (ServSafe or equivalent).
• Excellent leadership, organizational, and customer service skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Job Types: Full-time, Permanent

Pay: From Php19,000.00 per month

Benefits:

• Employee discount
• On-site parking
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Experience:

• Kitchen Management: 1 year (Preferred)

Work Location: In person